Convection - GE JGS968 Owner's Manual

Using the convection oven.
For best results when roasting
large turkeys and roasts, we
recommend using the probe
included in the convection oven.
To change the oven temperature
during the Convection Roast cycle,
touch the CONVECTION ROAST
pad and then touch the number
pads to set the new desired
temperature.
22
How to Set the Oven for Convection Roasting when Using the Probe
The display will flash PROBE and the oven
control will signal if the probe is inserted
into the outlet, and you have not set a
probe temperature and pressed the START
pad.
Place the oven rack in the position
that centers the food between the top
and bottom of the oven. Insert the
probe into the meat.
Plug the probe into the outlet in the
oven. Make sure it is pushed all the
way in. Close the oven door.
Touch the CONVECTION ROAST pad.
Touch the number pads to set the
desired oven temperature.
Touch the PROBE pad.
Touch the number pads to set the
desired internal meat temperature.
Touch the START pad.
When the oven starts to heat, the word LO
will be in the display.
After the internal temperature of the meat
reaches 100°F (38°C), the changing internal
temperature will be shown in the display.
Convection Roasting Guide
Meats
Beef Rib, Boneless Rib,
Top Sirloin
(3 to 5 lbs. [1.36 kg to 2.27 kg])
Beef Tenderloin
Pork Bone-In, Boneless (3 to 5 lbs.
[1.36 kg to 2.27 kg])
Chops (1/2" to 1"
[1.3 cm to 2.5 cm] thick)
Ham Canned, Butt, Shank (3 to 5 lbs.
[1.36 kg to 2.27 kg] fully cooked)
Lamb Bone-In, Boneless (3 to 5 lbs.
[1.36 kg to 2.27 kg])
Seafood Fish, Whole (3 to 5 lbs. [1.36 kg to 2.27 kg])
Lobster Tails (6 to 8 oz. [170 g to 227 g] each)
Poultry Whole Chicken (2 ⁄ to 3
1
2
[1.13 kg to 1.59 kg])
Cornish Hens, Unstuffed (1 to 1
[0.45 kg to 0.68 kg])
Stuffed (1 to 1 ⁄ lbs.
1
2
[0.45 kg to 0.68 kg])
Duckling (4 to 5 lbs. [1.81 kg to 2.27 kg])
Turkey, Whole*
Unstuffed (10 to 16 lbs. [4.54 kg to 7.26 kg])
Unstuffed (18 to 24 lbs. [8.16 kg to 10.89 kg])
Turkey Breast (4 to 6 lbs. [1.81 kg to 2.72 kg])
* Stuffed birds generally require 30–45 minutes additional roasting time. Shield legs and breast with foil to prevent
overbrowning and drying of skin.
† The U.S. Department of Agriculture says "Rare beef is popular, but you should know that cooking it to only 140°F (60°C) means
some food poisoning organisms may survive. " (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
When the internal temperature of the
meat reaches the number you have
set, the probe and the oven turn off
and the oven control signals. To stop
the signal, touch the CLEAR/OFF pad.
Use hot pads to remove the probe
from the food. Do not use tongs to
pull on it—they might damage it.
CAUTION:
possible burns, do not unplug the probe
from the oven outlet until the oven has
cooled. Do not store the probe in the oven.
NOTE:
If the probe is removed from the food
n
before the final temperature is reached,
a tone will sound and the display will
flash until the probe is removed from the
oven.
n You will hear a fan while cooking with
this feature. The fan will stop when the
door is opened, but the heat will not turn
off.
n You can use the kitchen timer even
though you cannot use timed oven
operations.
Minutes/Lb.
(Minutes/kg)
Rare 20–24 (44–53)
Medium 24–28 (53–62)
Well 28–32 (62–71)
Rare 10–14 (22–31)
Medium 14–18 (31–40)
23–27 (51–60)
2 chops 30–35 (66–77) total
4 chops 35–40 (77–88) total
6 chops 40–45 (88–99) total
14–18 (31–40)
Medium 17–20 (37–44)
Well 20–24 (44–53)
30–40 (66–88) total
20–25 (44–55) total
⁄ lbs. 24–26 (53–57)
1
2
⁄ lbs. 50–55
1
2
(110–121) total
55–60
(121–132) total
24–26 (53–57)
8–11 (18–24)
7–10 (15–22)
16–19 (35–42)
To prevent
Oven Temp. Internal Temp.
325°F (163°C) 140°F (60°C)†
325°F (163°C) 160°F (71°C)
325°F (163°C) 170°F (77°C)
325°F (163°C) 140°F (60°C)†
325°F (163°C) 160°F (71°C)
325°F (163°C) 170°F (77°C)
325°F (163°C) 170°F (77°C)
325°F (163°C) 170°F (77°C)
325°F (163°C) 170°F (77°C)
325°F (163°C) 140°F (60°C)
325°F (163°C) 160°F (71°C)
325°F (163°C) 170°F (77°C)
400°F (204°C)
350°F (177°C)
350°F (177°C) 180°–185°F (82°–85°C)
350°F (177°C) 180°–185°F (82°–85°C)
350°F (177°C) 180°–185°F (82°–85°C)
325°F (163°C) 180°–185°F (82°–85°C)
325°F (163°C) 180°–185°F (82°–85°C)
325°F (163°C) 180°–185°F (82°–85°C)
325°F (163°C) 170°F (77°C)